Description
These Spicy Salmon Bowls with Coconut Rice combine tender, marinated salmon fillets with fragrant, creamy coconut-infused jasmine rice, topped with fresh vegetables and a burst of flavorful garnishes. This vibrant Asian-inspired dish offers a perfect balance of spicy, sweet, and savory notes, making it a nutritious and satisfying meal that’s quick to prepare and ideal for a healthy weeknight dinner.
Ingredients
Scale
Marinade & Salmon
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
- 1 tablespoon lime juice
Coconut Rice
- 1 cup jasmine rice
- 1 cup canned coconut milk (full fat)
- 3/4 cup water
- 1/2 teaspoon salt
Bowls & Garnishes
- 1 cup shredded carrots
- 1 cup cucumber (sliced or ribboned)
- 1 avocado (sliced)
- 2 tablespoons chopped cilantro or green onions
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Marinade: In a small bowl, whisk together soy sauce, sriracha, honey, sesame oil, minced garlic, minced ginger, and lime juice to create a flavorful marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Ensure each fillet is well coated. Let them marinate for 15 to 30 minutes to absorb the flavors.
- Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the rice is tender and has absorbed the liquid. Remove from heat and let it sit, still covered, for 10 minutes to finish steaming.
- Cook the Salmon: While the rice is resting, heat a nonstick skillet over medium-high heat. Remove the salmon fillets from the marinade, allowing excess to drip off. Cook the fillets for 3 to 4 minutes on each side until cooked through and caramelized on the outside.
- Assemble the Bowls: Divide the coconut rice evenly among four serving bowls. Top each bowl with a cooked salmon fillet, then arrange shredded carrots, cucumber slices, and avocado slices on the side. Garnish with chopped cilantro or green onions and sprinkle with sesame seeds if desired. Serve immediately while warm.
Notes
- For extra heat, drizzle additional sriracha or spicy mayo over the bowls before serving.
- For a different grain option, swap jasmine rice with brown rice or quinoa.
- This recipe works well as a versatile base and can be made with tofu or shrimp instead of salmon for protein variation.
- Make sure to rinse the rice thoroughly to avoid gummy texture.
- Letting the rice rest after cooking ensures a perfect fluffy consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 6g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg
